Chicken Fricassee

This classic one-pot French recipe is made by simmering poultry is until it’s soft where the meat already falls off from the bones. Usually it is cooked with an array of vegetables in a white sauce reduction of white wine, cream and butter. Fricassee is not just popular in France but in Greek in Cajun cuisines as well, the difference is that the Greeks use pork instead of poultry while in Cajun cuisine they use seafood and simmered in a dark roux sauce. But regardless of the variant all I can say is that this dish has a very rich taste because of the simmering method and it is indeed satisfying.

Your sauce looks delectable! I wish you could come over and cook for me sometime but being that were are on different continents, I don’t think that is likely. My husband might be a bit perplexed as well. Have a great day!